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Hazelnut Chicken

Hazelnut Chicken

This chicken dish, great when served warm, is much better if allowed to rest before serving.



  1. 1

    Remove skin from chicken if desired. Place in a bowl.

  2. 2

    In a mortar, mash pepper, fenugreek, coriander, cinnamon, allspice, chile, garlic and salt. Reduce to a purée and incorporate lime juice. Pour onto chicken and mix well. Marinate. 

  3. 3

    Pour oil into a large pot and cook onions on very low heat for 1 hour until melting. 

  4. 4

    Incorporate chicken with marinade and stock. Cover; nudge the heat up a tick and simmer for ½-hour. Check if chicken is done and cook longer if necessary. 

  5. 5

    Chop hazelnuts. Incorporate half the hazelnuts into the sauce. Remove from heat and let rest at least 15 minutes before serving garnished with the remaining chopped hazelnuts and cilantro.

A variation of the Chicken Yassa from The Spice Trekkers Cook at Home